The story behind our momos
Fourteen pleats, worked anti-clockwise, finished with a twist. Chef Anjali explains why the fold matters more than the filling, and why every new hire spends two weeks doing nothing else.
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Notes from the kitchen
How we cook, what we buy, and the occasional argument about how long a broth should really take.
Why fresh ingredients matter
Four market runs a week, three suppliers, and one rule: if it does not look right at 6 am it does not go on a plate at noon. A walk through how we buy.
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Five things you should try at Target Momo House
If you only come once, order these. From the obvious opener to the dish half our regulars have never noticed on the menu.
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A guide to the different types of momo
Steamed, kothey, jhol, chili, fried, open-topped. What separates them, where each one comes from, and which to order depending on the weather.
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Planning your next family dinner
Ordering for a table with a toddler, a teenager and somebody who does not eat chili. A practical guide to building a spread that actually works.
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What eight hours of broth actually buys you
We tried making the jhol broth in four hours. Then six. Here is what changed each time, and why we landed where we did.
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Behind the pass at six in the morning
The dough is mixed before sunrise and rested for two hours. A shift log from the quietest and most important part of the day.
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How we pack momos so they survive the trip
Vented lids, stacking order, and the small packaging changes we made in 2020 that are still in use today.
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Chili oil: the Tuesday ritual
Every Tuesday, one person, one wok, and about forty minutes. The house chili oil recipe is not secret, but the timing is everything.
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Hungry yet?
Reading about it only goes so far
Book a table or start an order and taste what all of this is actually about.